Ingredients
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½ cup chopped fresh parsley
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⅓ cup chopped scallions
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⅓ cup crumbled feta cheese
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3 tablespoons red-wine vinegar
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⅓ cup neutral oil, such as canola or avocado plus 1 tablespoon, divided
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1 pound raw shrimp (21-25 count), peeled and deveined
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24 mini bell peppers (15 ounces)
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1 small red onion, cut into quarters
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1 (10 ounce) package coleslaw mix (with carrots and red cabbage)
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1 ½ cups pita chips, crushed
Directions
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Preheat grill to medium-high.
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Place parsley, scallions, feta, vinegar and 1/3 cup oil in a mini food processor; blend until mostly smooth. Set aside.
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Thread 3 shrimp and 3 mini peppers on each of 8 bamboo skewers. Brush the kebabs and onion with the remaining 1 tablespoon oil. Grill the kebabs until the shrimp turn pink and are opaque in the center and the peppers are lightly charred, about 3 minutes per side. Grill the onion wedges until slightly softened and charred, 2 to 3 minutes per side. Remove from the grill.
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Reserve 1/4 cup of the dressing. Combine slaw mix, pita chips and the remaining dressing in a large bowl. When the onion is cool enough to handle, thinly slice and toss with the slaw mixture.
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Serve the slaw and kebabs with the reserved dressing.
